2 c. flour
1 tsp. baking soda
1/2 c. sour cream
1 tsp. salt
2 c. white sugar
3 eggs, beaten
1 c. butter
1 c. water
2 sq. chocolate

ICING:

1/2 c. butter
1/3 c. milk
1 c. brown sugar
2 sq. chocolate
1 c. chopped nuts
1 c. confectioners' sugar
1 tsp. vanilla

To make cake, combine flour, soda, sour cream, salt, sugar and beaten eggs in a large bowl. Mix until smooth; set aside. In a small saucepan, combine butter, water and chocolate; bring to a boil. Add chocolate mixture to batter; mix together very well. Batter will be thin. Pour batter into greased 17 x 11 1/2 x 1 inch jelly roll pan. Bake at 350 degrees for 25 minutes. Cool in pan on wire rack.

To make icing, combine butter, milk, brown sugar and chocolate in heavy saucepan. Bring to boil; do not stir. Boil for 3 minutes. Remove from heat; immediately stir in the nuts, sugar and vanilla. Pour hot icing onto center of cake; spread gently to outer edges. Cool and cut into squares. Yield: 40 squares, 2 inch each.